Chicken Crab Casserole

READY IN: 2hrs
Recipe by Fanged Menace

Found this in the hot bar at Whole Foods and couldn't find a recipe, so I adapted one.

Top Review by RecipeJunkie

Made this for the first time and made a few slight adjustments. I used imitation crab and 2% mexican cheese. It was very good and very easy to make - will definitely make again! Next time I might try garlic and herb bread crumbs or add a little minced garlic when cooking the onions (I can't seem to cook w/out garlic!). Thanks for sharing!!

Ingredients Nutrition

  • 5 tablespoons butter
  • 1 medium onion, chopped
  • 2 (8 ounce) cans crabmeat, drained
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 2 tablespoons parsley
  • 14 teaspoon salt
  • 2 -3 cups chicken, cut into bite-sized pieces
  • 1 -2 cup shredded cheese
  • 12 teaspoon paprika
  • 1 cup coarse breadcrumbs


  1. Grease a 9x13 baking dish and preheat the oven to 350°F.
  2. Cook the chicken (I use tenderlions and sauté them in a skillet with a tablespoon of olive oil).
  3. In 3 quart or larger sauce pan, sauté onion in 2 tbsp butter until tender at a medium heat. Add the chicken, crab, artichokes, parsley, salt and paprika. Stir occasionally until everything is hot.
  4. Mix in the cheese; I didn't have room in my 3 quart pan to add the cheese, so I layered cheese and the contents of the pan in the baking dish and mixed it up there.
  5. Put the contents of the pan into the baking dish. Cover and bake at 350 for 15 minutes.
  6. Melt the remaining 3 tbsp butter and stir it into the bread crumbs so that they are a little moist and stick together. Sprinkle over the baking dish and bake uncovered until bread crumbs are golden (about 10 minutes).

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